Christmas Eve on diet

Like every year, in the pre-Christmas period, we remember about those who stick to a diet and are looking for healthier substitutes for popular Christmas Eve dishes. Check out what our dietitian Joanna Bazydło prepared for you this time!
  • Sauerkraut – 110 g (1 x glass)
  • Mushrooms, fresh – 60 g (3 x piece)
  • White cabbage – 50 g (0.9 x leaf)
  • Frankfurters – 30 g (1 x piece)
  • Clarified butter – 25 g (1.7 x spoon)
  • Olive Oil – 25g (2.5 x spoon)
  • Onion – 20 g (0.2 x piece)
  • Tomato paste, 30% – 10 g (0.4 x spoon) Allspice – 1 g (1 x piece)
  • Bay Leaf – 1 g (1 x leaf)
  • White salt – 1 g (1 x pinch)
  • Ground black pepper – 1 g (1 x pinch)
* Frankfurters, choose 100% meat.
Cut the frankfurters into pieces. Then season with your favorite spices, olive oil and bake in a sleeve for 80 minutes at 180 ° C, heat on top and bottom. Chop the fresh cabbage into strips, put it in the pot, and pour water over the cabbage. Boil the cabbage until soft, drain. Add the sauerkraut and pour over with warm, boiled water. Add bay leaves and allspice balls. Leave it on a slow fire. Peel and chop the onion. Fry in clarified butter until transparent. Wash mushrooms, chop, and add to frying onions. Fry, then add everything to the cabbage. Cook everything, covered, over low heat for about 1.5 hours.
At the end of cooking, add the tomato paste, pepper, salt and cook for a while more.
Serve immediately, or leave the bigos overnight (it is even tastier on the second day after preparation).

  • Cod, fresh – 100 g (1 x piece)
  • Chicken broth (homemade) – 100 g (0.4 x cup)
  • Zucchini – 50 g (0.2 x piece)
  • Kohlrabi – 40 g (0.2 x piece)
  • Whole chicken eggs – 28 g (0.5 x piece)
  • Tomato Passata (puree) – 20 g (0.2 x portion)
  • Onion – 20 g (0.2 x piece)
  • Butter – 20 g (4 x teaspoon)
  • Coconut flour – 10g (0.7 x spoon)
  • White salt – 1 g (1 x pinch)
  • Ground black pepper – 1 g (1 x pinch)
  • Lemon juice to sprinkle the dish
Mix eggs and flour, season with salt and pepper. Coat the pieces of fish in a flour mixture and put them in the pan, with melted butter on it. Gently fry the fish on each side to a nice color. Put the fried fish on a plate. Add chopped onion to the pan, fry until tender. Grate the zucchini and kohlrabi, then add them to the onion and add the broth or water. Add the tomato puree and stew for about 10-15 minutes, then season everything with salt and pepper and put on the fish. Sprinkle the dish with a small amount of lemon juice.